Paul Bacino
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Posts posted by Paul Bacino
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@weinoo - i sourced them from the Lobster Company in Massachusetts
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On cilantro that is flowering , I found ,that as they flower, the leaflets are more delicate, not the grocery store larger leafs. So a more delicate flavor.
My Cilantro is about dead..sorry
If i can get a picture Ill post @JoNorvelleWalker@rotuts@Shelby@heidih
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Picked up live scallops in shell
Simple prep--Irish butter, lemon zest, juice and smoked sea salt, cilantro flowers--broiled
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44 minutes ago, Dr. Teeth said:
I’m not a cow expert, but usually the fifth rib is larger than the 6th to 12th ribs. So I’m not sure why multiple bones would make you think Chuck Eye. I like the idea of spinous process, but it’s hard to say. Lacking a picture, could you clarify “multiple”AS one Dr Tooth to another, I could elaborate more on spinous process, which are smaller bones
Chine bone beefFeatured snippet from the web
On a beef roast, the Chine Bone is referred to as the backbone which is attached to the rib roast. When buying a pork or beef roast, it is desirable to have staff in the meat department cut through the Chine Bone so it is removed prior to roasting the meat. Maybe in this case it was left on -
Maybe some of the spinous process is present!! Just a guess
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Turkey Eggplant Lasagna with fresh tomatoes
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Paul Bacino Bacino's Cucina
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Pork and Beans
Royal Corona ( soaked 24 hrs in rosemary, garlic, onion with veggie bullion ) Pressure cooked 15 mins, cooled added pork and stock pressure cooked 15 mins, cool ) Prep Beans, Pork, Kashmiri chili Pepper ( really nice heat ), finished with cilantro flower
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@Kim Shook--YUMMMMM
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herb patch is solid
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3 hours ago, rotuts said:
Just short of the flowering state.. Been trying a few different flowers in my meals preps.. had Broccolini flower the other day, mustard is soon
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Chicken Adovada Tortilla/ fresh garden cilantro
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I might consider roasting them, or smoking them a bit and making collard greens, i planted a garden and have abundance of large leaves that i considered.
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Roasted Cauliflower w/ Dukkah seasoning lemon juice and fresh cilantro
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This was not my prep..but awesome
Mackerel with caviar . the skin gets just a bit of fire to tighten up.. I just did lemon squeeze
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Harvested this 10" beauty..last night
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Two Gooseberry Bushes
Asparagus and red Raspberry and Blackberry
Tators and Rhubarb
Pan Veiw Tomatoes/broccoli/broccolini/eggplant /pepper/ tomatoes/ garlic patch
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Grass feed beef tortilla/ red and tomatillo sauce/ Garden broccolini flower and fresh garden cilantro
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22 hours ago, Kerala said:
Guanciale is readily available online, for half the price at the bricks and mortar place locally. What would you people do?
Obviously a pasta dish. ie Carbonara
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Garden View
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Trimmin cabbage leafs from garden inspired me
just Ground beef/ rice/ mirepoix--tomato dressing -- just what i had around the house
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First CR King of the yr!! I buy in slabs and trim my self
Seasoned/ lemon cured/ lemon verbina/ lemon Thyme/ Baked
little tzatziki sauce
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Arugula /Pilaf tortilla--siracha
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14 minutes ago, heidih said:
gotta love a site where you learn spethong new every day. Thanks!
Crazy, we have international food days with my players/ Bolivian/ Peruvian/ Salvadorian/ Mexican/ Ecuadorian.. msotly I play with Central American football players but also Brits, germans and Russians
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Dinner 2022
in Cooking
Posted · Edited by Paul Bacino (log)
@weinoo-
there was the time I was tasked with shucking 20 dozen day-boat scallops from Maine, for an event. While easy to shuck, I thought If I ever see another scallop in its shell, I'll scream! (HEARD )== I cleaned just twenty today and I will never do that again.
Note in the lower left assorted tiny fish, crabs, etc. These are all part of the scallop diet, at least from where this batch came.